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Heat 2.25 litres milk to 46–48°C (115–120°F)
Turn off the heat and add ½ cup vinegar
Stir for 10 seconds, cover, and rest for 10–15 minutes
Collect the curd and squeeze out excess whey
Transfer the curd to a non-stick wok, add ½ teaspoon salt, and cook on medium heat
Stir continuously until the grainy texture disappears and the curd becomes smooth and stretchy
Shape into a ball or block
Let it sit at room temperature, then cover and refrigerate for 5–6 hours or overnight